Potato-Asparagus Patties with Tomatoes

Ingredients

• 400 g green asparagus
• 400 g mostly waxy potatoes
• 2 egg yolks
• 2 EL flour
• Salt
• freshly grated nutmeg
• 3 EL breadcrumbs
• 4 EL vegetable oil
• 4 egg tomatoes
• 150 g yellow cherry tomatoes
• 4 EL Olive oil
• 4 EL balsamic vinegar
• pepper (ground)
• 1 handful Arugula
• 2 EL roasted pine nuts

Instructions

1. 1.

   Peel the lower third of the asparagus and trim any woody ends. Roughly grate the spears. Peel, wash, and grate the potatoes similarly. In a bowl combine the asparagus, egg yolks, and flour; season with salt and nutmeg. Shape about eight patties from the mixture and coat them in breadcrumbs. Fry in hot vegetable oil for 5–6 minutes per side until golden brown.

2. 2.

   Wash and trim the tomatoes; slice the red ones and halve the yellow cherry tomatoes. Arrange on plates and drizzle with olive oil and balsamic vinegar, seasoning with salt and pepper. Shake off excess liquid from the arugula. Drain the patties on paper towels and place them atop the salad, topping with pine nuts.